Balsamic Vinegar

Honey Balsamic Steak Bites

9:27 AM



Honey Balsamic Steak Bites

About 2 lbs of top sirloin steak, sirloin tip steak, or hanger steak
¼ cup balsamic vinegar
¼ cup honey
3 tablespoons vegetable oil
2 tablespoons soy sauce
1 teaspoon crushed chili flakes
2 cloves garlic, minced
1 teaspoon ground black pepper
1½ teaspoons minced fresh rosemary (about 1 large sprig)
2 tablespoons vegetable or canola oil
Salt, to taste (optional)


Cut the steak into 1-inch cubes and set aside. In a large bowl combine the balsamic vinegar, honey, vegetable oil, soy sauce, chili flakes, minced garlic, black pepper, and minced rosemary. Whisk to combine. Place the cubes of steak into a large zip-top plastic bag. Pour in marinade, close up the top of the bag, and allow the steak to marinate for 1 to 4 hours. Remove the steak from the marinade and allow it to drain well. Heat a pan over medium heat. Add the remaining oil and cook the steak until it’s done to your liking.

Brownies

Chewy Peanut Butter Brownies

9:22 AM



Chewy Peanut Butter Brownies

1/2 cup peanut butter
1/3 cup margarine, softened
2/3 cup white sugar
1/2 cup packed brown sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 tsp. salt
Preheat oven to 350 degrees F (175 degrees C ). Grease a 9x9 inch baking pan. In a medium bowl, cream together peanut butter and margarine. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended. Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into 16 squares.

Dips

French Onion Dip

9:00 AM




French Onion Dip

3 tablespoons olive oil
1 pound onions, diced
1 teaspoon kosher salt, divided
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon white pepper, freshly ground

Place the oil, onions and 1/2 teaspoon salt in a 10-inch saute pan over medium heat. Cook, stirring occasionally, until the onions are golden brown, about 20 minutes. Remove from the heat and set aside to cool for 15 minutes. Place the remaining ingredients and the remaining 1/2 teaspoon salt in a medium mixing bowl, add the cooled onions and stir to combine. Refrigerate for at least 1 hour and stir again before serving.

Avocado

Summer Strawberry Spinach Salad

8:00 AM




Summer Strawberry Spinach Salad

1 package (5 ounces) organic spinach
8 ounces strawberries, halved (about 2 cups halved strawberries)
1 large avocado, sliced
1/2 small red onion, thinly sliced
1/2 cup feta crumbles
1/3 cup raw sliced almonds
1/4 cup chopped shelled roasted pistachios

Dressing
3 tablespoon balsamic vinegar
3 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon Dijon mustard
1/2 tablespoon strawberry jam
salt and pepper, to taste

In a mason jar or small bowl, add all of the dressing ingredients. Shake or mix well to combine. If desired, toast the almonds on the stovetop: add the almonds to a pan and place over medium heat, stirring occasionally for 2-5 minutes until almonds are slightly golden brown. Remove from heat and allow to cool. Add spinach to a large bowl, layer on the strawberries, avocado slices, red onion, feta, toasted or regular almonds and chopped pistachios. Add to bowls and serve with extra toasted almonds. Serves 4.